Chicken thighs make the base for a hearty oven-roasted meal. Our smoked paprika blend gives them a sweet and earthy flavor.
Chicken thighs might be one of the most overlooked parts of the chicken. Doesn’t it seem like white meat gets most of the attention on this humble bird?
But there’s so much to love about the thighs. They’re economical, first of all.
They also can withstand higher temperatures in the oven without drying out.
It’s time to sing the praises of this cut of meat and make them into a mouthwatering centerpiece for dinner.
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A No-fuss Roasted Chicken Meal
If you’ve ever made our Simple Whole Roasted Chicken, you will love these easy baked chicken thighs.
There are times when you might not have time to thaw out a whole frozen chicken.
And I know some readers are intimidated by cooking a whole chicken and getting it to a safe internal temperature.
With these seasoned bone-in chicken thighs, you can get dinner on the table in much less time than cooking a whole chicken, and with less prep work.
Not to mention, you get to enjoy the crispy skin and extra flavor from bone-in chicken, without the fuss of cooking an entire bird.
Sometimes we need shortcuts in the kitchen!
Thanks to the smoked paprika, you also get to enjoy smoked-wood flavor without tending to a smoker or barbeque grill all afternoon.
How to Make Easy Baked Chicken Thighs
The first step is just patting down your chicken thighs with a paper towel to make sure it soaks in the oil and seasoning mix.
We’re using simple spices: garlic powder, onion powder, paprika, smoked paprika, thyme, parsley, salt and pepper.
After adding the avocado oil, you will rub the seasoning onto the thighs on all sides, and under the skin wherever you can.
The chicken then goes onto a wire baking rack over a baking sheet. You could also use a broiler pan.
After placing the chicken thighs skin side up on the rack, you’ll sprinkle the rest of the seasoning all over.
At the end of the baking time, you can switch the oven over to the broil setting for the last few minutes to get a nice, crispy skin.
Don’t forget to let the thighs rest after removing from the oven.
It’s best to let them rest for about 10 minutes to let the juices distribute evenly, for moist and perfect chicken thighs.
What to Serve with Smoky Baked Chicken Thighs
Some of our favorite side dishes with chicken are roasted asparagus or baked sweet potatoes.
Instant Pot green beans are another easy option.
Many hearty vegetables drizzled with olive oil pair well with roasted chicken.
We like to cut up potatoes along with carrots, onions and bell peppers into equal pieces; drizzle with oil and salt and pepper and roast on a baking sheet at 425 degrees just until fork-tender.
Mashed potatoes are another kid-pleasing side dish. And we can’t forget macaroni and cheese or homemade bread.
How to Reheat and Reuse Baked Chicken Thighs
The quickest way to reheat and re-crisp the skin on chicken thighs is in the air fryer.
Air fry between 375 degrees and 400 degrees for about 6-8 minutes, flipping halfway through (if using a basket-style air fryer).
Reheating chicken thighs in the oven is another way to maintain the crispy skin and moisture. Bake at 375 for 10-20 minutes or until heated through.
For really crispy skin, reheat in a skillet on the stovetop with a small amount of cooking oil like avocado oil.
If you happen to make a big batch of chicken, you can shred the leftover meat and freeze in freezer bags for up to 6 months.
Chicken pot pie, chicken and noodles, and all kinds of chicken casseroles are made simple with a stash of shredded chicken in the freezer!
See full instructions for Easy Baked Chicken Thighs in the recipe card below.
Easy Baked Chicken Thighs with Smoky Seasoning
Roasted chicken thighs meet a sweet and smoky seasoning that's infused into crispy, roasted skin.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons avocado oil (or olive oil)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F. Set a wire rack over a foil-lined baking sheet. Lightly grease the rack and set aside.
- While the oven preheats, remove chicken thighs from the fridge. Pat dry thoroughly with paper towels and let them rest at room temp for about 10 minutes.
- In a small bowl, combine all of the spices: garlic powder, onion powder, paprika, smoked paprika, dried thyme, dried parsley, salt, and pepper.
- Place chicken thighs in a large bowl. Add oil and about ⅔ of the spice blend. Use your hands to rub seasoning evenly over each piece, getting under the skin where possible.
- Place chicken skin-side up on the prepared rack. Evenly sprinkle on remaining spice mix.
- Roast for 35–40 minutes, or until the internal temperature reaches 170°F and the skin is golden brown and crisp.
- For extra-crispy skin, switch the oven setting to broiler for 3-4 minutes at the end—being sure to watch carefully to avoid burning.
- Allow the chicken to rest for 5–10 minutes to lock in the juices. Garnish with freshly chopped parsley just before serving.
Notes
- Mix the seasoning ahead of time for an easy and quick weeknight go-to rub.
- This recipe requires minimal prep, so this is a fantastic healthy dinner option for when you don’t want something labor-intensive.
- Pairs well with simple sides like roasted vegetables, mashed potatoes, rice, homemade bread or a crisp green salad.
- Leftovers reheat well—just pop them back into a 375°F oven for about 10-15 minutes to re-crisp; or reheat in air fryer at 375 for about 8 minutes, flipping over halfway through. You can also reheat on the stovetop in a skillet with a little avocado oil.
- This is a kid-friendly recipe with just the right amount of seasoning (not too spicy!).
You might also like:
Super Simple Whole Roasted Chicken
Hawaiian Pineapple Chicken Stir-Fry
Healthy Chicken Sausage Sheet Pan Meal